Chinese Food
Qifeng cake ~ ~ makes you no longer mad
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The simplest and most difficult part of cake is Qifeng. Qifeng sometimes makes people crazy. I walked for several months to find out how to bake Qifeng perfectly. I tried many recipes and finally determined the recipe of Qifeng. Every time I baked it, it was very successful. It was the fifth anniversary of douguo. I wrote it and shared it with you. Cheer for douguo. I wish douguo a prosperous future.
Cooking ingredients
Cooking Steps
Step1:Get the ingredients ready. I use 53 grams of eggs. If it's more than 65 grams of eggs, four will be enough. The corn starch in the picture is useless. Please ignore it.
Step2:Separate the egg white from the yolk. The container for the egg white must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of yolk in it. Otherwise, it is difficult to get rid of it.
Step3:Beat the egg mixture with a beater, then add corn oil and stir well. Then add milk and stir well. Make sure to beat for a while. Mix the egg mixture with oil and milk thoroughly.
Step4:Put in the low gluten flour and mix it well. When mixing, use the egg beater to form a Z-shaped shape and gently stir it back and forth. Do not rotate the mixer to avoid the gluten. The egg beater is lifted from the batter. The batter drips down smoothly from the egg beater without dry powder. The yolk paste is mixed successfully. Put it aside for use.
Step5:Squeeze a few drops of lemon juice into the egg white. It's the same with a few drops of white vinegar without lemon juice.
Step6:Use electric egg whisk to send egg white to high speed until the egg white shows a fine foam. Add 1/3 sugar powder. Some friends ask what the icing sugar is. I use sugar granulated to make the machine. Oh, it's sugar powder.
Step7:Use electric egg whisk to continue high speed. When the egg white foam is gone, add 1/3 sugar powder when it is fine and smooth.
Step8:Whisk until the protein has a coarse grain. Add the last third of sugar powder when the beater has a small corner.
Step9:Continue to beat until the protein has fine lines. The electric egg beater will use a low gear to beat for a while. When you feel some slight resistance, stop beating to avoid defoaming. Lift the egg beater to have a look. It will show a small upright sharp corner. The beating is finished.
Step10:Use a silica gel scraper to take a third of the protein and put it into the egg yolk paste and mix it evenly. Do not turn it around to avoid defoaming. Mix it from the bottom like a stir fry. Do not mix it too heavily. The technique should be light.
Step11:Pour all the yolk batter into the egg white. Stir it evenly as before. The action should be light.
Step12:Pour the mixed batter into the 8-inch movable bottom mold. Drop it vertically for several times from a height of about 10 cm to produce a big bubble. I fell about ten times. Ha ha. If there is a drop of batter on the edge of the mold after shaking, wipe it clean. Otherwise, it will affect Qi Feng's climb.
Step13:Put the mold in the pr
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Cooking tips:Pay attention to several details in the baking process of Qifeng cake. Please do not open the oven door frequently during the baking process. Entering the oven with cold air will make the internal organization of Qifeng unstable. To judge whether the cake is cooked, it usually falls back when the cake reaches the highest point. After falling back, it's almost ten minutes. Then, press the cake by hand. The cake will pop up soon, indicating that it's cooked. If it's not cooked, you can extend the time or increase the temperature and bake it for a while. If the color of the cake is very deep but not yet ripe, put tin paper on it for low-temperature baking to avoid too deep color. Take out the baked cake as soon as possible. Shake it lightly and turn it upside down immediately. Remember these. There are skills in making delicious dishes.
